bean okra tomato soup

6 servings
1 cup Beans, dried, navy, rinsed
6 cups Water
Ham bone
2 larges Ripe tomatoes, peel and chop
1 large Onion, chopped
¾ pounds Okra
  Salt & pepper to taste

In a kettle, dutch oven, etc. bring the beans and water to a boil; boil for 2 minutes. Remove from heat, cover and let stand for 1 hour. Add ham bone, tomatoes, and onion. Bring to a boil, cover and simmer 1 to 1½ hours or until beans are tender. Add okra and simmer 15 minutes longer. Remove bone, cut off any meat and add meat to soup to reheat. Season with salt and pepper to taste. Randy Rigg

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